There’s something wonderfully satisfying about a hefty, warm burrito, especially one packed with substance. This Potato Burritos with Ground Beef Recipe is the result of a happy kitchen accident, when I had leftover roasted potatoes and some beef mince that needed using. The combination was an instant hit. The seasoned, savoury beef, the soft yet slightly crisp potatoes, and the gloriously melty cheddar cheese all wrapped up in a soft tortilla is just a trio made in heaven. I make this at least once a week – it’s become a family favourite.

This isn’t just another ground beef burrito; the potatoes add a fantastic texture and heartiness that makes it feel like a complete, comforting meal in one neat package. It’s the kind of dinner that works beautifully for a busy weeknight when you want something substantial that doesn’t take hours to prepare. Everyone from hungry teenagers to discerning adults seems to love the combination of familiar, comforting flavours. It’s filling, flavourful, and has that homemade quality that just can’t be beaten.

Recipe Overview

This beef and potato burrito is all about layering textures and savoury notes. You get the rich, spiced ground beef, tender chunks of pan-fried potato with slightly crisp edges, and a sharp, gooey cheese pulling it all together. I’ve found that par-boiling the potatoes before frying them is the key to getting that perfect soft-on-the-inside, golden-on-the-outside texture that makes these so special.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 burritos
• Difficulty: Easy

Why You’ll Love This Potato Burritos with Ground Beef Recipe

• Genuine Flavour: The beef is seasoned with smoked paprika, cumin, and a hint of chilli, giving it a deep, smoky warmth without being overly spicy. This pairs beautifully with the earthy potatoes and the sharp tang of a good mature cheddar.
• Ready in About 40 Minutes: From chopping the onion to serving up a golden, toasted burrito, this entire meal comes together in well under an hour, making it ideal for those evenings when time is tight.
• Flexible Recipe: This recipe is a brilliant base for customisation. You can add a tin of black beans or sweetcorn to the filling, swap the beef for turkey mince, or use a different cheese like Monterey Jack or a spicy Red Leicester.
• Great for Casual Dinners: It’s a fantastic, low-stress meal for a relaxed family dinner or a weekend lunch. You can even set up a little assembly station and let everyone build their own.
• Family Tested: My kids absolutely adore these, especially the little chunks of potato inside. It’s one of those rare meals that gets a clean plate from everyone at the table, every single time.

Potato Burritos with Ground Beef Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, I recommend using a good waxy potato like Maris Piper or King Edward, as they hold their shape well when fried. When it comes to the spices, a quality smoked paprika, like La Chinata, really makes a difference to the depth of flavour. Here’s what we’ll need:

• 2 tbsp olive oil, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean ground beef (beef mince)
• 400g potatoes, peeled and diced into 1-2 cm cubes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder (or more, to taste)
• 1/2 tsp dried oregano
• 2 tbsp tomato purée
• 150ml beef stock
• 150g mature cheddar cheese, grated
• 6 large flour tortillas
• Salt and freshly ground black pepper, to taste

Sara’s Tip: Don’t be tempted to skip par-boiling the potatoes! It guarantees they’ll be fluffy and cooked through after a quick fry, avoiding any unpleasantly hard bits in your burrito filling.

How to Make Potato Burritos with Ground Beef

The process is straightforward. We’ll cook the potatoes first to get them golden, then build the flavourful beef filling in the same pan before bringing it all together. The final step of toasting the burrito seals it and gives the tortilla a lovely crisp finish.

1. Cook the Potatoes: Place the diced potatoes in a small saucepan, cover with cold salted water, and bring to a boil. Simmer for 5-7 minutes, until they are just tender but still hold their shape. Drain them well.
2. Fry the Potatoes: Heat 1 tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat. Add the drained potatoes and fry for 6-8 minutes, turning occasionally, until they are golden brown and crisp on the edges. Remove the potatoes from the pan and set them aside.
3. Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook for 5-7 minutes, until it’s browned all over. Drain off any excess fat.
5. Add the Flavour: Stir in the ground cumin, smoked paprika, chilli powder, and dried oregano. Cook for one minute until the spices are fragrant. Add the tomato purée and stir to coat the beef.
6. Simmer the Filling: Pour in the beef stock and bring the mixture to a simmer. Let it bubble away for 3-4 minutes, allowing the sauce to reduce and thicken slightly. Season generously with salt and pepper.
7. Combine and Melt: Return the cooked potatoes to the pan with the beef. Give everything a good stir to combine. Remove the pan from the heat and stir in about two-thirds of the grated cheddar cheese until it’s melted and gooey. What works best for me is letting the filling cool for just a few minutes before assembling, as this prevents the tortillas from becoming soggy.
8. Assemble the Burritos: Warm the tortillas according to the packet instructions. Lay one flat and spoon a sixth of the beef and potato mixture down the centre. Top with a sprinkle of the remaining grated cheese.
9. Fold and Seal: Fold the two sides of the tortilla inwards over the filling. Then, take the edge closest to you and fold it up and over the filling, tucking it in tightly. Roll it forward to create a neat parcel.
10. Toast for Perfection: Place a dry, clean frying pan over a medium heat. Place the burritos in the pan, seam-side down, and cook for 1-2 minutes until golden brown and sealed. Flip and toast the other side. This step is crucial for that authentic, slightly crisp finish. Serve immediately.

Tips From My Kitchen

• Temperature Control: When frying the potatoes, ensure your pan is hot enough before you add them. This helps them get a crisp, golden exterior without absorbing too much oil. A medium-high heat is ideal.
• The Secret Step: Don’t skip the final dry-frying step! I learned that this simple technique not only seals the burrito, preventing it from unravelling, but it also gives the tortilla an amazing texture that elevates the whole experience.
• Make-Ahead: The beef and potato filling can be made up to 3 days in advance and stored in an airtight container in the fridge. Simply reheat it gently before assembling the burritos.
• Storage: Assembled burritos can be wrapped individually in foil and kept in the fridge for up to 3 days. They are great for packed lunches! To reheat, you can warm them in the oven at 180°C (160°C fan) for 10-15 minutes.

Equipment You’ll Need

You won’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large frying pan or skillet
• Small saucepan
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Cheese grater

Delicious Variations to Try

One of the best things about this beef and potato burrito is how easily you can adapt it. If you enjoy heartier ground beef recipes, you might also want to try my Cheeseburger Lasagna Recipe. Here are a few ways to switch things up:

• Spicy Version: For those who like a bit of a kick, add 1-2 finely chopped jalapeños along with the onion, or increase the amount of chilli powder. A few dashes of your favourite hot sauce in the filling also works wonders.
• Vegetarian Option: Swap the ground beef for a tin of black beans (rinsed and drained) and about 200g of chopped mushrooms. Sauté the mushrooms with the onions until they release their liquid and start to brown before adding the spices and beans.
• Tater Tot Burrito: To save time, you can substitute the fresh potatoes with frozen tater tots or potato croquettes. Cook them in the oven or an air fryer until golden and crisp, then gently mix them into the beef filling before assembling.

What to Serve With Potato Burritos with Ground Beef

These burritos are a satisfying meal on their own, but a few simple sides can round things out beautifully.

• Simple Green Salad: A crisp salad with a zesty lime vinaigrette offers a fresh contrast to the rich, savoury filling of the burrito.
• Soured Cream and Guacamole: A dollop of cool soured cream and some homemade guacamole on the side is a classic pairing that adds creaminess and flavour.
• Mexican Lager or Agua Fresca: A cold Mexican beer with a wedge of lime cuts through the richness perfectly. For a non-alcoholic option, a refreshing lime or watermelon agua fresca is delightful.

Frequently Asked Questions

Potato Burritos with Ground Beef

Hearty and flavourful burritos packed with seasoned ground beef, crispy potatoes, and melted cheddar cheese. A delicious and satisfying meal perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 574

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil divided
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean ground beef beef mince
• 400 g potatoes peeled and diced into 1-2 cm cubes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder or more, to taste
• 1/2 tsp dried oregano
• 2 tbsp tomato purée
• 150 ml beef stock
• 150 g mature cheddar cheese grated
• 6 large flour tortillas
• Salt and freshly ground black pepper to taste

Method

 

1. Cook the Potatoes: Place the diced potatoes in a small saucepan, cover with cold salted water, and bring to a boil. Simmer for 5-7 minutes, until they are just tender but still hold their shape. Drain them well.
2. Fry the Potatoes: Heat 1 tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat. Add the drained potatoes and fry for 6-8 minutes, turning occasionally, until they are golden brown and crisp on the edges. Remove the potatoes from the pan and set them aside.
3. Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Brown the Beef: Add the ground beef to the pan. Break it up with a wooden spoon and cook for 5-7 minutes, until it's browned all over. Drain off any excess fat.
5. Add the Flavour: Stir in the ground cumin, smoked paprika, chilli powder, and dried oregano. Cook for one minute until the spices are fragrant. Add the tomato purée and stir to coat the beef.
6. Simmer the Filling: Pour in the beef stock and bring the mixture to a simmer. Let it bubble away for 3-4 minutes, allowing the sauce to reduce and thicken slightly. Season generously with salt and pepper.
7. Combine and Melt: Return the cooked potatoes to the pan with the beef. Give everything a good stir to combine. Remove the pan from the heat and stir in about two-thirds of the grated cheddar cheese until it's melted and gooey. What works best for me is letting the filling cool for just a few minutes before assembling, as this prevents the tortillas from becoming soggy.
8. Assemble the Burritos: Warm the tortillas according to the packet instructions. Lay one flat and spoon a sixth of the beef and potato mixture down the centre. Top with a sprinkle of the remaining grated cheese.
9. Fold and Seal: Fold the two sides of the tortilla inwards over the filling. Then, take the edge closest to you and fold it up and over the filling, tucking it in tightly. Roll it forward to create a neat parcel.
10. Toast for Perfection: Place a dry, clean frying pan over a medium heat. Place the burritos in the pan, seam-side down, and cook for 1-2 minutes until golden brown and sealed. Flip and toast the other side. This step is crucial for that authentic, slightly crisp finish. Serve immediately.

Notes

For best results, let the filling cool for a few minutes before assembling. This prevents the tortillas from becoming soggy and makes rolling easier.

I really hope you enjoy making this Potato Burritos with Ground Beef recipe. It’s a true staple in my kitchen for its hearty, satisfying nature and delicious flavours. Give it a try, and please let me know how it turns out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking, Sara.